Spring has sprung and so has Asparagus!!!
Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well 🙂
This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so versatile that it compliments many dishes…
Spring Asparagus Crustless Quiche (Paleo/ Gluten Free/ Dairy Free/ Vegetarian)
1 tsp. olive oil
1 pound asparagus-chopped into one inch pieces
1 medium onion- diced
1 clove garlic- minced
5 large eggs
2/3 c. almond milk ( or desired milk)
1/2 tsp each sea salt and pepper
1/4 c. chopped chives
Preheat oven to 350 degrees.
In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.
Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.
Add milk, salt, pepper, chives. Stir lightly to combine all the ingredients.
Bake uncovered for 35-45 or until eggs are set.
Makes six servings.
Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love
Reblogged this on Pain in the Gut and commented:
Yummy! I love asparagus! It’s great in quiches!
I have always wanted to make crustless quiche, this looks phenomenal! DO you think if I nixed the vegan cheese & almond milk it would still work?
You are meaning regular cheese and milk… Oh yes. I made this before my allergies 🙂
YUM!! Sounds good to me! I love how its adaptable! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Can’t wait to see what you are bringing to the party this week! We have another GREAT giveaway!
Cindy from vegetarianmamma.com